Sorghum Biology

Sorghum is Africa’s contribution to the world’s top crops and belongs to the elite handful of plants that collectively provide more than 85 percent of all human energy. Today, it is the dietary staple of more than 500 million people in more than 30 countries. Only rice, wheat, maize, and potatoes surpass it in feeding the human race. Nevertheless Sorghum receives merely a fraction of the attention it warrants and produces merely a fraction of what it could. A growing number of researchers already see that a new and enlightened Sorghum era is just around the corner. Accorded research support at a level comparable to that devoted worldwide to wheat or rice or maize, Sorghum could contribute a great deal more to food supplies than it does at present. And it would contribute most to those regions and peoples in greatest need. The book presented should help to synthesize the literature and achievements in the research on the biology of Sorghum in the wake of the 21st century.